YOUR SOLIN GENERATED RECIPE
Grilled Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli
Savor the bright, zesty flavors of lemon and garlic infused into a tender chicken breast, perfectly paired with nutty quinoa and crisp roasted broccoli. This wholesome dish combines freshness, subtle smoky char, and a satisfying texture while providing the ideal balance of protein and energy for a midday boost.
INGREDIENTS
3 oz Chicken Breast (Skinless)
0.75 cup Cooked Quinoa
1.5 cup Broccoli
1 tbsp + 1 tsp Olive Oil
1 tbsp Lemon Juice
1 clove Garlic
Salt and Black Pepper to taste
PREPARATION
Preheat your grill to medium-high heat and set your oven to 425°F for roasting the broccoli.
In a small bowl, whisk together lemon juice, olive oil (reserve half of the oil for broccoli), minced garlic, salt, and pepper.
Marinate the chicken breast in half of the lemon garlic mixture for at least 15 minutes while you prepare the other ingredients.
Toss the broccoli florets with the reserved olive oil mixture, ensuring even coating; season lightly with salt and pepper.
Place the broccoli on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly charred.
Grill the marinated chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F.
Reheat or prepare the cooked quinoa as needed, fluffing it with a fork.
Slice the grilled chicken and serve it alongside a bed of quinoa, with the roasted broccoli on the side for a balanced, nutrient-packed lunch.